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I have a Kamado - so I do meats, pulled pork, prim rib, ribs.use the kamado to do pizzas which pick up the smoky flavor

Make my own sausages, mainly breafast type, pastrami, I cold Smoke cheeseHave a eggplant dish that goes fast, it has eggplant, onions, mushrooms, bell peppers and tomatoesAlso make a great baba ganosh by roasting eggplants and Currently looking into figuring out could smoking fish, canning and cutting back on the first things I mentioned, because my cholesterol is very high.

Melampus

Post subject: Re: Whats your speciialty?

Posted: Fri Mar 01, 2013 10:03 pm

Forum Moderator

Joined: Wed May 16, 2012 4:42 pmPosts: 3943Location: USA... mostly.

PRIMAL <> Rest your fish on a frozen water soaked wood plank or cold ass granite slab, then put that on your smoker rack. Get one good smoke built up, and then extinguish the heat source. Use a meat thermometer with a remote dial as you would w/any of your meat, and don't let the fish go over 80F.

_________________Embracing the silence amid a life and land full of static...

franzb69

Post subject: Re: Whats your speciialty?

Posted: Sat Mar 02, 2013 5:22 am

Joined: Wed Apr 25, 2012 10:29 amPosts: 625Location: Philippines

paella, charcuterie, growing my own vegetables, herbs and spices.....

Plumber

Post subject: Re: Whats your speciialty?

Posted: Wed Mar 06, 2013 3:31 am

Joined: Wed Nov 28, 2012 7:42 pmPosts: 32Location: Nashville, TN

Have cooked rustic Mediterranian and Indian curries for years. Latest obsession for the past year has been Asian with emphasis on Thai. Love the heat and explosive spices! I have an extensive herb garden with peppers and tomatoes too. Nice to be able to walk out the door and snip your own herbs. I think about food every day but it's not what I do for a living. I may sound a bit schizophrenic but variety is the spice of life!

Your paella, do you have a recipe or is it more fly by the seat of your pants? I'd love to see your recipe if you have one.

_________________If at first you don't succeed, pay someone that knows what they're doing.

franzb69

Post subject: Re: Whats your speciialty?

Posted: Wed Mar 06, 2013 4:49 am

Joined: Wed Apr 25, 2012 10:29 amPosts: 625Location: Philippines

my recipe is pretty much off of any general paella recipe and i just use half dashi stock and chicken stock, half a glass of dry white wine. the rest is of my ingredients is pretty much the same stuff you can find anywhere else. i toast paprika and add saffron for color and taste.... roasted bell pepper to bring out the sweetness

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